Cold Bacon

Useful Recipe for the Islands

THE following is a recipe for cold boiled bacon. It is a daily breakfast dish, year in and year out, in Lincolnshire and Norfolk; and it is as good in the Islands as in England, if kept cool and dry. It has been tried out in the hottest weather and has proved successful.

Recipe

Having killed the pig, scald and shave it, and cut into large sections (a whole side may be used). Bone need not be removed. When cold, rub vigorously with salt (any kind will do—fine, coarse or Fijian). Put into a tin, case or bin, and surround entirely with slaked lime. It can be taken out and used after one week, or after one year, or even longer.

There is NO offensive smell. When you remove the bacon from the lime, wash all lime away and boil with spice for at least ll hours, until a fork will pierce it easily. Take out of water, remove skin, and dust with nutmeg, or breadcrumbs, or crushed nuts. Allow to cool. It is eaten cold, like ham.

I see no reason why beef, goat, or fish should not respond to the same treat ment. Experiments are now being carried out.

The lime does not spoil the bacon in any way, and the lime can be used again and again; apart from the little lime that clings to the meat, none is used up.

Fijian lime, as made by the Fijians, acts well. It can be sieved to remove the larger pieces and bits of charcoal, etc.; but this is not necessary, as it acts equally well without sieving.—C. J. O. PARR,

Lakeba, Fiji.